Sweet Potato Gnocchi with Spinach & Creamy Tomato (less) Sauce

by Hanna SillitoeJune 10, 2018

I made a big batch of tomtato-less sauce this weekend (see my book Radiant for the recipe). It's so easy to make and store in the freezer. I've already used it once to create a pizza base topping, and I'm using it again this evening to make a creamy tomato sauce for dinner.

I'm also cheating on the gnocchi (recipe in my book too) as I'm using the left over dough from yesterdays sweet potato pizza base for my pasta. It's super easy to do. Once made, add to a pan, stir in the spinach and a pot of creamy tomato-less sauce and that's one delicious, plant powered dinner sorted!

INGREDIENTS

Here's how to make the creamy sauce. It's essentially soaked cashews and tomatoless sauce blitzed! Mine blended a bit pink this time (depends on how much beetroot is in your sauce) so I added a tiny bit of turmeric to bring the colour back to orange

Gnocchi

100g flour ... you might need more (I used gluten free)

1 small sweet potato (peeled and diced)

HERE'S HOW

Boil the sweet potato until soft, allow to cool. Add to a food processor with the flour and combine. It should form a dough. If it's still too soft and sticky keep adding more flour

Once it's a dough, roll out a long sausage shape about 2cm thick. Then slice into lots of little discs. Use the back of a fork to press gently into each disc creating ridges. These hold the pasta sauce better

Boil a pan of water and add each disc one at a time. Boil for about 5 mins until all the discs are floating up. Drain

Add the drained gnocchi to a pan with a little olive oil, let the edges crisp up a little - it should only need 5 mins or so. Then stir through the spinach leaves and as they begin to wilt, add the creamy tomato-less sauce